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Bowl of tortilla chips with guacamole and diced tomato salsa on top

Homemade Tortilla Chips with Guacamole and Salsa

This recipe is a guaranteed crowd-pleaser, ideal for parties, game nights, or just elevating a chill night in. Serve them as an appetizer, a snack, or as a side with your favorite Mexican dishes like tacos, enchiladas, or burrito bowls.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 6 hours 40 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

For the Tortilla Chips:
  • 12 small corn tortillas
  • 2 tbsp vegetable oil or spray oil for baking
  • 1 tsp salt
  • ½ tsp chili powder or smoked paprika optional for extra flavor
For the Guacamole:
  • 3 ripe avocados
  • 1 small tomato finely chopped
  • ¼ cup  red onion finely chopped
  • 1 tbsp lime juice
  • 1 tbsp chopped fresh cilantro
  • Salt and pepper to taste
Classic Tomato Salsa:
  • 2 ripe tomatoes diced
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro
  • 1 small jalapeño seeded and finely chopped
  • Salt to taste
Mango Salsa:
  • 1 ripe mango diced
  • ¼ red bell pepper finely chopped
  • 1 tbsp red onion finely chopped
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro
  • Pinch of salt
Roasted Corn Salsa:
  • 1 cup  corn kernels fresh or thawed frozen
  • ¼ cup  red onion diced
  • ½ red bell pepper diced
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro
  • Salt and pepper to taste

Equipment

  • Baking sheet or deep fryer ( baking as a healthier alternative
  • Large bowl
  • Sharp knife
  • Cutting board
  • Mixing bowls for guacamole and salsas
  • Parchment paper if baking
  • Tongs or slotted spoon
  • Blender or food processor optional for smoother salsas

Method
 

  1. Prep the Chips:
    Cut each corn tortilla into 6-12 wedges (like pizza slices). Preheat oven to 375°F (190°C) or heat oil in a deep pan to 350°F (175°C) if frying.
    Uncooked tortilla wedges arranged in a circle on a floured surface
  2. Bake or Fry the Chips:
    To Bake: Arrange tortilla wedges on a baking sheet lined with parchment. Brush lightly with oil, sprinkle with salt (and optional spices), and bake for 12–15 minutes, flipping halfway, until golden and crisp.
    To Fry: Fry tortilla wedges in small batches for 2–3 minutes until golden brown. Drain on paper towels and sprinkle with salt.
    Golden brown tortilla chips on parchment paper after baking
  3. Make the Guacamole:
    Scoop avocado into a bowl and mash with a fork. Mix in tomato, onion, lime juice, cilantro, salt, and pepper. Adjust to taste.
    Bowl of guacamole ingredients with chopped tomatoes, onions, avocado, and cilantro
  4. Prepare the Salsas:
    Classic Tomato Salsa: Mix all ingredients in a bowl. Let sit for 10 minutes for flavors to meld.
    Mango Salsa: Combine all mango salsa ingredients in a small bowl.
    Roasted Corn Salsa: Lightly char corn in a dry skillet over medium-high heat. Combine with other ingredients and mix well.
    Three glass bowls with tomato salsa, mango salsa, and corn salsa on a countertop
  5. Serve:
    Arrange chips on a platter with guacamole and the three salsas in small bowls. Garnish with extra cilantro or lime wedges if desired.
    Close-up of baked tortilla chips topped with melted cheese, guacamole, diced tomatoes, and fresh cilantro

Video

Notes

Nutrient Amount per Serving (140g)
Calories 320 kcal
Carbohydrates 34 g
Protein 5 g
Fat 20 g
Saturated Fat 3 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 10 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 220 mg
Potassium 510 mg
Fiber 6 g
Sugar 6 g
Vitamin A 620 IU
Vitamin C 16 mg
Calcium 40 mg
Iron 1.5 mg
 
Cooking Tips:
  • Use day-old tortillas for better crisping, especially when baking.
  • For extra-crispy chips, ensure oil is hot enough before frying or fully preheat oven.
  • Let the salsas sit for 10–15 minutes before serving to enhance their flavors.
  • Add diced avocado to the mango salsa for a tropical twist.
  • Want spicier salsa? Leave the jalapeño seeds in, or add a splash of hot sauce.